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Singapore-style noodles

Singapore-style noodles comes together with Black Rice Vinegar, Light Soy Sauce, and Garlic. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   In a bowl, mix together the hoi sin sauce, chopped chilli, rice vinegar, soy sauce and crushed garlic until well combined.

2. 2

   Add the pork strips and baby shrimp and mix until completely covered in the marinade mixture.

3. 3

   Set aside to marinate for at least 30 minutes.

4. 4

   When the pork and shrimp have marinated, heat two tablespoons of the oil in a wok over a high heat.

5. 5

   When the oil is smoking, add the marinated pork and shrimp, in batches, and stir fry for 3-4 minutes, or until cooked through.

6. 6

   Remove from the wok using a slotted spoon and set aside.

7. 7

   Add the remaining oil to the wok and heat until smoking.

8. 8

   Add the spring onions, beansprouts, pak choi and cooked noodles and stir fry for 1-2 minutes, or until the pak choi leaves have wilted and the noodles have warmed through.

9. 9

   Return the cooked prawn and pork to the wok, then crack in the egg and stir fry until cooked.

10. 10

    To serve, divide the Singapore-style noodles equally among four serving plates.